Grilled shrimp, orange, watermelon salad

From Southern Living
  • 1/2 cup coarsely chopped dry-roasted peanuts
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon MORTON Salt
  • 2 cups fully cooked, frozen, shelled edamame (green soybeans), thawed*
  • 16 unpeeled, jumbo fresh shrimp
  • 4 metal or wooden skewers
  • 5 SUNKIST Oranges, divided
  • 1/2 cup hoisin sauce
  • 1/2 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • PAM No-stick Cooking Spray
  • MORTON Salt to taste
  • Pepper to taste
  • 6 cups loosely packed torn red leaf lettuce (about 6 ounces)
  • 2 (4-ounce) bags watercress, stems removed
  • 2 pounds red seedless watermelon, peeled and cut into 1/2-inch cubes (about 4 cups cubes)
  • 4 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil


Toss together first 5 ingredients in a small bowl; spread peanut mixture in a single layer on a baking sheet.

Bake at 400° for 10 to 12 minutes, stirring once. Cool.

Cook edamame in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain and set aside.

Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.

Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce and next 3 ingredients to bowl, and stir until blended. Remove 2 tablespoons citrus dressing and brush evenly on shrimp. Reserve remaining dressing.

Coat cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Place shrimp skewers on grate, and grill 2 minutes on each side or just until done. Salt and pepper to taste.

Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with 4 shrimp. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

*2 cups uncooked fresh green shelled soybeans may be substituted for frozen. Boil soybeans in lightly salted water to cover 15 to 20 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Proceed with recipe as directed.


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